Every time I make this I love it even more, with milk and a little bit of honey, it almost takes on a hot chocolate like flavor.

Make sure that what ever you steep it in that it has the ability to strain the very fine flecks of tea that this is made of. I have the bodum Assam teapot at work, and alot of the “leaves” get past the filter… When I used to get this at chado, they used a “sock” filter and that worked better, and the bodum chambord that I have at home works really well for keeping the liquor clear of the fannings.